Wednesday, March 30, 2016

Raspberry Chocolate Oat Cake

This post is in partnership with Bob's Red Mill.  As always, all opinions are 
100% my own.  Thank you for supporting brands that make Me and My Pink Mixer
possible.

Today I bring you a healthy treat made with some of my favorite ingredients - gluten-free
rolled oats, dark chocolate and fresh raspberries.

Raspberry Chocolate Oat Cake




















Those of you who are regular readers or follow me on Instagram know my love for oats
runs deep.  I'm all about oatmeal for breakfast or a late night snack, but I thought why
not for dessert too?  Bob's Red Mill Gluten-Free Whole Grain Rolled Oats are my favorite.


A single serving of Bob's rolled oats provides all of the USDA's recommendation for
three 16-gram servings of whole grain food each day.  They are so healthy and delicious!
I use rolled oats daily in smoothies, granola and my Perfect Morning Oats.

Raspberry Chocolate Oat Cake




















My recipe for Raspberry Chocolate Oat Cake is super easy and calls for basic ingredients
that you probably already have on hand.  A large mixing bowl and a wooden spoon are all
you need to combine rolled oats, yogurt, an egg, baking soda, baking powder, coconut sugar
and vanilla into a healthy sweet treat.

Raspberry Chocolate Oat Cake





















Baking the cake in a springform pan makes for easy removal, but you can certainly use a
regular cake pan if you don't have a springform pan.  

Raspberry Chocolate Oat Cake




















Adding dark chocolate chips on top was the best idea ever.  You get a bite of
chewy oats and chocolate in every bite!  The hardest part is waiting for it to cool
before slicing into the cake!

Raspberry Chocolate Oat Cake




















Topped with fresh raspberries, this healthy treat is perfect for a snack, dessert or even
breakfast! 

Raspberry Chocolate Oat Cake























Raspberry Chocolate Oat Cake






























Raspberry Chocolate Oat Cake

1 1/2 C Bob's Red Mill Gluten Free Rolled Oats, ground into flour
1 tsp. baking powder
1/2 tsp. baking soda
1 C plain yogurt
1 egg
1 C coconut sugar
1 tsp. vanilla extract
1/2 C dark chocolate chips
1 C fresh raspberries

Preheat oven to 350 degrees.  Spray 9-inch springform pan with 
baking spray.

In a food processor process rolled oats into flour; set aside.
In a large mixing bowl whisk together yogurt, egg, sugar and vanilla.
Add oat flour, baking powder and baking soda, mixing just until
combined.  Pour into prepared springform pan.  Sprinkle with
dark chocolate chips.

Bake at 350 degrees for 25-30 minutes or until center is done.
Cool on a wire rack.
Top with fresh raspberries and cut into wedges.

Enjoy!

2 comments:

  1. My 12 year old daughter just made this cake, and it is amazing! So moist and delicious. It will be a staple in our low sugar, clean eating household. Thank You!

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    Replies
    1. I'm so glad to hear that you like it! Thanks for your nice comment and thank you for stopping by and reading my blog!

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